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Journal of Agricultural and Food Chemistry
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August 29, 2012
Analysis of total contents of hydroxytyrosol and tyrosol in olive oils
Concepción Romero, Manuel Brenes
Journal of Agricultural and Food Chemistry
|
September 25, 2014
Comment on Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/212)
Concepción Romero, Manuel Brenes
Journal of the Science of Food and Agriculture
|
March 13, 2018
Influence of iron redox state on black ripe olive processing
Pedro García, Concepción Romero, Manuel Brenes
Food Chemistry
|
April 1, 2014
Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process
Ouahiba Soufi, Concepción Romero, Hayette Louaileche
Food Chemistry
|
February 13, 2020
Chemical hydrolysis of oleuropein affected by the type of organic acid
Concepción Romero, Pedro García, Manuel Brenes
Journal of Food Science
|
October 15, 2016
Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment
Concepción Romero, Pedro García-García, Manuel Brenes
Journal of Food Science
|
August 11, 2017
Optimization of Ripe Olive Processing with a Single Lye Treatment
Manuel Brenes, Concepción Romero, Pedro García-García
Journal of the Science of Food and Agriculture
|
February 24, 2026
Effect of packing conditions on the acrylamide content in black ripe olives
Mercedes Brenes-Álvarez, Eduardo Medina, Concepción Romero
Journal of Agricultural and Food Chemistry
|
June 13, 2002
Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products
Concepción Romero, Manuel Brenes, Pedro García, et al.
Journal of Agricultural and Food Chemistry
|
September 12, 2014
Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties
Eva Ramírez, Eduardo Medina, Manuel Brenes, et al.
Page
of 7
Search research articles
Search
Showing results (1-10 of 63) with videos related to
Sort By:
Page
of 7
Journal of Agricultural and Food Chemistry
|
August 29, 2012
Analysis of total contents of hydroxytyrosol and tyrosol in olive oils
Concepción Romero, Manuel Brenes
Journal of Agricultural and Food Chemistry
|
September 25, 2014
Comment on Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/212)
Concepción Romero, Manuel Brenes
Journal of the Science of Food and Agriculture
|
March 13, 2018
Influence of iron redox state on black ripe olive processing
Pedro García, Concepción Romero, Manuel Brenes
Food Chemistry
|
April 1, 2014
Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process
Ouahiba Soufi, Concepción Romero, Hayette Louaileche
Food Chemistry
|
February 13, 2020
Chemical hydrolysis of oleuropein affected by the type of organic acid
Concepción Romero, Pedro García, Manuel Brenes
Journal of Food Science
|
October 15, 2016
Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment
Concepción Romero, Pedro García-García, Manuel Brenes
Journal of Food Science
|
August 11, 2017
Optimization of Ripe Olive Processing with a Single Lye Treatment
Manuel Brenes, Concepción Romero, Pedro García-García
Journal of the Science of Food and Agriculture
|
February 24, 2026
Effect of packing conditions on the acrylamide content in black ripe olives
Mercedes Brenes-Álvarez, Eduardo Medina, Concepción Romero
Journal of Agricultural and Food Chemistry
|
June 13, 2002
Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products
Concepción Romero, Manuel Brenes, Pedro García, et al.
Journal of Agricultural and Food Chemistry
|
September 12, 2014
Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties
Eva Ramírez, Eduardo Medina, Manuel Brenes, et al.
Page
of 7